A quick and easy version of the classic favorite soup.
Ingredients
1 ounce (2 tablespoons) butter
4 large onions, thinly sliced
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
32 ounces beef broth
3 tablespoons Worcestershire sauce
salt to taste
4 slices thick crusty bread, toasted
4 slices provolone or gruyere cheese
Instructions
Heat a dutch oven or stock pot over medium heat. Add butter; melt. Add sliced onions, pepper and garlic powder; sauté for 7-8 minutes until tender.
Add beef broth, Worcestershire sauce and salt to taste. Bring to a simmer, cover and simmer for at least 10 minutes. Keep warm until ready to serve.
Just before serving, preheat broiler. Arrange oven-proof individual crocks, bowls or soup mugs with a wide mouth on a baking sheet.
Ladle soup into bowls. Top each with a slice of toasted bread and a slice of cheese. Place under broiler until cheese melts and is slightly golden. Serve warm.
Notes
For make-ahead prep, prepare the soup through the simmering stage, then cover and refrigerate up to two days. When ready to serve, rewarm soup stove top, then proceed with the recipe.
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